Categories: Sides
Ingredients
- Vegetable oil
- 1 cup flour
- 1 cup rice flour
- 1 cup finely grated Parmesan cheese
- 3 tbsp mustard powder
- 1 tbsp paprika
- 1 tsp garlic powder
- Kosher salt
- 2 cups buttermilk
- 1 cup dark beer
- 2 tbsp dijon
- 2 medium onions, peeled and cut into 1/3-inch-thick rings
Directions
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Fill a fryer or Dutch oven with 2 inches of vegetable oil; heat to 340. Prepare the batter: Whisk the flour, rice flour, Parmesan, mustard powder, paprika, garlic powder, and 2 tbsp salt in a large bowl. Whisk the buttermilk, beer and Dijon in a separate large bowl. Add all but 1 cup of the wet ingredients to the dry ingredients and whisk to make a smooth batter, similar to pancake batter.
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Test 1 onion ring: Dip in the batter and fry until golden brown, about 2 minutes. If the batter is still not cooked through, then it is probably too thick; add a splash more of the wet ingredients to the batter.
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Working in batches, dip the remaining onion rings in the batter and fry until golden brown, about 2 minutes. Remove with a slotted spoon and transfer to a rack. Immediately sprinkle with more Parmesan.